adapted from Jamie Oliver’s Best Shortbread in the World Recipe from Cook with Jamie
Lightly grease and flour a 9 x 9 square pan. Preheat the oven to 300 F. Using a stand mixer or hand-held electric mixer, cream together the butter and sugar until fluffy and pale in color. Gently mix in the flour and semolina or cornflour until just combined. The consistency of the dough should be soft, not sticky, and not firm enough to roll. Press the dough firmly into the baking pan. It is important that you pack the dough well or else the cookies will break apart too easily. Prick the dough all over with a fork. Bake until the top becomes lightly golden. This will take about 50 minutes (longer if you’re using a glass baking dish). Place on a wire rack (pan and all) to cool. When you remove the pan from the oven, the cookie may still give when touched. It will firm up as it cools. You can cut the shortbread into rectangles before it finishes cooling, but wait until they have cooled completely before serving.
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Serving Size: 1 Serving (57g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 286 | ||
Calories from Fat: 154 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.2g | 23 % | |
Saturated Fat 10.8g | 54 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 45.2mg | 14 % | |
Sodium 2.4mg | 0 % | |
Potassium 24.9mg | 1 % | |
Total Carbohydrate 32.7g | 10 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 32.3g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 286
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